Recipe: Sweet & Spicy Turkey Chili

Sometimes I’m looking for a quick hearty recipe that I can stretch for a few meals. Who am I kidding? I’m ALWAYS looking for that kind of recipe.  And chili is one of those mazing, one pot, crowd pleasers. I honestly should make it more often.

Since we’re still on the road to healthier, and hopefully at least a little skinnier, bodies, I figured I’d go with ground turkey instead of ground beef.  But I’m sure the switch prolyl didn’t make that much of a difference.

Ingredients:

2 strips of bacon, sliced

1 onion, chopped

1 red bell pepper, diced

3 garlic cloves, chopped

2 pounds of ground turkey

¼ cup chili powder

1 tablespoon ground cumin

1 tablespoon dried oregano

2 (15 oz.) cans of diced tomatoes

2.5 cups of chicken or vegetable broth or stock

1 (15 oz.) can of Bush’s Chili Kidney Beans

1 (15 oz.) can of Bush’s Original Baked Beans

1 (15 oz.) can of white sweet corn

Salt & Pepper to taste

Lo Note: The original recipe called for a can of pinto beans instead of the Bush’s kidney and baked beans that I put in.  I’m not much of a brand snob, but when it comes to chili, I won’t do it without Bush’s cus the folks over there know their beans. Roll that beautiful bean footage!

Directions:

1. Over medium heat in a Dutch oven, heat 1 tablespoon of vegetable oil.  Add the bacon and cook until the bacon starts to get crispy.

2. Add the onion, red pepper, and garlic.  Sauté, stirring often until vegetables are softened.

3. Add the ground turkey and season with salt and pepper. Cook until no longer pink, making sure to break up  the meat as it cooks.  Stir in the Oregano, Chili powder, cumin, tomatoes and broth.  Bring the mixture to a boil, then reduce the heat to simmer.

4. Simmer, uncovered for 45 minutes to an hour, stirring occasionally.

5. Add the kidney beans, baked beans and corn.  Simmer for an additional 15 minutes.

Optional: Serve with cheddar cheese and/or sour cream.

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